Lemon-Rose Empire Cookies
- Prenatal pick
- Kid-friendly
- Peanut free
- Vegetarian
Ingredients
- 1-2/3 cups (400 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 cup (125 mL) soft unsalted butter
- 1/2 cup (125 mL) granulated sugar
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) rose hip jam
- Candied Rose Petals:
- 2 tbsp (30 mL) pasteurized egg white
- 24 small rose petals
- granulated sugar
- Lemon Icing:
- 1-1/2 cups (375 mL) icing sugar
- 4 tsp (20 mL) boiling water
- 2 tsp (10 mL) corn syrup
- 1/4 tsp (1 mL) grated lemon rind
- 2 tsp (10 mL) lemon juice
Preparation
In bowl, whisk together flour and baking powder; set aside. In separate bowl, beat butter and sugar until light and fluffy; beat in egg and vanilla. Add flour mixture; stir until combined. Flatten into disc; wrap in plastic wrap and refrigerate until firm, about 1 hour.
Between two pieces of waxed paper, roll out dough to 1/8-inch/3 mm thickness. Using 2-inch/5 cm cookie cutter, cut out cookies; place 1 inch/2.5 cm apart on parchment paper–lined baking sheet. Refrigerate for 15 minutes. Bake cookies in centre of 350°F/180°C oven until light golden, 8 to 10 minutes. Transfer to rack. Let cool completely.
Candied Rose Petals: Whisk egg whites until frothy; brush over both sides of rose petal. Gently dip into sugar to coat. Place on plate; let dry for at least 2 hours or for up to 1 day.
Lemon Icing: In bowl, stir together sugar, water, corn syrup, rind and juice until sugar is dissolved. Spread about 1/2 tsp/2 mL over half of the cookies; top with candied rose petal. Let dry completely until glaze is firm, about 1 hour.
Spread remaining cookies with 1/2 tsp/2 mL jam; top with iced cookie.
Makes about 2 dozen cookies.
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